Asparagus with Tahini and Hemp Yoghurt Recipe

A beautiful creamy (without the cream, of course) combination of coconut and tahini offers a plant-based protein punch from hemp seeds teamed with crispy blanched asparagus. It’s a scrumptious combination as is, or top up your plate with a handful of your favourite legumes and wholegrains. Yum!

Serves: 4 as a side

Ingredients

Method

2 bunches asparagus, trimmed

Tahini and Hemp Yoghurt

2 tbsp tahini

½ cup coconut yoghurt

2 tbsp lemon juice

2 tbsp orange juice

2 tbsp hemp seeds

Sea salt & black pepper

Cook asparagus by balancing in boiling water for 3–4 mins, then refresh in cold water to keep crisp and green.

Whisk together tahini, coconut yoghurt, lemon and orange juice and hemp seeds in bowl. Season with sea salt and black pepper.

Serve asparagus on large plate drizzled with yoghurt mixture, sprinkled with extra hemp seeds and seasoned with sea salt and black pepper.